Merck
Search Within
Applied Filters:
Keyword:'a0512'
Showing 1-30 of 80 results for "

a0512

" within Papers
Sort by Relevance
Masahiko Onodera et al.
Bioscience, biotechnology, and biochemistry, 77(2), 281-288 (2013-02-09)
Haloarcula japonica is an extremely halophilic archaeon that requires high concentrations of NaCl to grow. Recently the draft genome sequence of Ha. japonica was determined, and a gene encoding an α-amylase, malA, was identified. The deduced amino acid sequence of
Richard A Pethrick et al.
Carbohydrate polymers, 92(2), 1530-1538 (2013-02-13)
The effect of structure creation and moisture content on the dielectric properties of amylose, amylopectin and amylose-stearic acid complexes is presented. Three dielectric features have been identified in these systems. At low temperature, a dipole relaxation process is observed which
Jingjing Liu et al.
Protein expression and purification, 121, 22-30 (2016-01-15)
A novel pullulanase gene (PbPulA) from Paenibacillus barengoltzii was cloned. PbPulA has an open reading frame of 2028 bp encoding 675 amino acids. It was heterologously expressed in Escherichia coli as an intracellular soluble protein. The recombinant pullulanase (PbPulA) was
Kehu Li et al.
Food chemistry, 316, 126263-126263 (2020-02-12)
In this study, starch was isolated from 13 genotypes of 12 Lycoris species, and the morphology, granule size distribution and physicochemical properties, including apparent amylose content (AAC), Rapid Visco Analyzer (RVA) pasting properties, textural properties, thermal and retrogradation properties were
Jun Li et al.
Plant & cell physiology, 54(2), 282-294 (2013-01-08)
Sucrose synthase (SuSy) is a highly regulated cytosolic enzyme that catalyzes the conversion of sucrose and a nucleoside diphosphate into the corresponding nucleoside diphosphate glucose and fructose. In cereal endosperms, it is widely assumed that the stepwise reactions of SuSy
Rachmawati Rachmawati et al.
Biomacromolecules, 14(2), 575-583 (2013-01-16)
Several methods were used to investigate the possibility of preparing inclusion complexes between amylose and polytetrahydrofurans (PTHF) via direct mixing. Potato amylose (M(v) ∼ 200 kg/mol) and synthetic amylose (M(n) 42 kg/mol) were complexed with PTHF having different molecular weights
Fan Zhu et al.
Journal of the science of food and agriculture, 93(12), 3100-3106 (2013-03-26)
Resistant starch has promising health benefits and possesses great potential as a functional ingredient in diverse food formulation and production. Here, 10-50% high-amylose maize starch with 70% amylose content (H7) representing type 2 resistant starch was incorporated into three types
Shujun Wang et al.
Food & function, 7(2), 1188-1195 (2016-02-02)
The molecular disassembly of starch during thermal processing is a major determinant for the susceptibility of starch to enzymatic digestion. In the present study, the effects of thermal processing on the disassembly of the granular structure and the in vitro
Preyesh Stephen et al.
PloS one, 7(11), e50488-e50488 (2012-12-12)
Glucoamylases, containing starch-binding domains (SBD), have a wide range of scientific and industrial applications. Random mutagenesis and DNA shuffling of the gene encoding a starch-binding domain have resulted in only minor improvements in the affinities of the corresponding protein to
Hongwei Wang et al.
Food chemistry, 283, 248-256 (2019-02-07)
In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network
Anas Iqbal et al.
Saudi journal of biological sciences, 28(2), 1283-1296 (2021-02-23)
Improving grain filling in the presernt farming systems is crucial where grain filling is a concern due to the extreme use of chemical fertilizers (CF). A field experiment was conducted at the experimental station of Guangxi University, China in 2019
Caili Li et al.
Carbohydrate polymers, 245, 116557-116557 (2020-07-29)
High-amylose wheat starch (HAWS) and flour (HAWF) have the potential to deliver food products with enhanced nutritional functionality, but structure/function relationships are not well understood. We report the structural bases for differences in water absorption and pasting properties for HAWS
Agnès Rolland-Sabaté et al.
Carbohydrate polymers, 92(2), 1451-1462 (2013-02-13)
The aim of this work was to characterize the amylopectin of low amylose content cassava starches obtained from transgenesis comparatively with a natural waxy cassava starch (WXN) discovered recently in CIAT (International Center for Tropical Agriculture). Macromolecular features, starch granule
Chunyan Li et al.
Food chemistry, 318, 126492-126492 (2020-03-05)
The objective of this study was to determine the primary influences of amylopectin (AP) on starch properties using two waxy wheat starches with different pasting properties. Compared with Yang Nuo Mai 1 (YNM1) starch, Ning Nuo Mai 1 (NNM1) starch
Bruno R Cruz et al.
Carbohydrate polymers, 94(1), 594-602 (2013-04-03)
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration
Maribel Ovando-Martínez et al.
Journal of food science, 78(2), C192-C198 (2013-01-22)
Starch has unique physicochemical characteristics among food carbohydrates. Starch contributes to the physicochemical attributes of food products made from roots, legumes, cereals, and fruits. It occurs naturally as distinct particles, called granules. Most starch granules are a mixture of 2
Kehu Li et al.
International journal of biological macromolecules, 133, 337-345 (2019-04-20)
In this study, 34 Chinese foxtail millet germplasm accessions (cultivars and breeding lines) were characterized for starch physicochemical properties including apparent amylose content, and gel textural, RVA pasting, thermal and retrogradation properties. The relationships among 21 starch parameters were discussed
Yung C Lai et al.
Food chemistry, 199, 556-564 (2016-01-19)
The functional properties of starches from six sweet potato varieties containing various starch components and structures were studied in an attempt to identify starch sources for industrial uses. Tainan 18 (TNN18) with high-amylose (AM) starch exhibited high setback and breakdown
Preparation and characterization of free films of high amylose/pectin mixtures cross-linked with sodium trimetaphosphate.
Prezotti FG, Meneguin AB, et al.
Drug Devel. Ind. Pharm., doi: 10-doi: 10 (2012)
Xurun Yu et al.
Journal of the science of food and agriculture, 96(8), 2746-2754 (2015-08-28)
The objectives of this study were to: (1) observe the effects of drought stress (DS) on the structural development of endosperm starch granules; (2) investigate the effects of DS on composition and physicochemical properties of starches; and (3) compare the
Jean-M Fernandes et al.
Journal of food science and technology, 57(4), 1393-1404 (2020-03-18)
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch
C Hernandez-Jaimes et al.
Carbohydrate polymers, 124, 8-16 (2015-04-04)
The electrochemical properties of gelatinized starch dispersions (GSD; 5% w/w) from different botanical sources were studied using cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS) tests over a platinum surface. The phenomenological modelling of EIS data using equivalent circuits indicated
Ning Zhang et al.
Genes & genomics, 42(11), 1227-1238 (2020-09-10)
The digestibility of starch is important for the nutritive value of staple food. Although several genes are responsible for resistant starch (RS) and slowly digestible starch (SDS), gaps persist concerning the molecular basis of RS and SDS formation due to
Fan Zhu et al.
Food chemistry, 138(1), 256-262 (2012-12-26)
Amylose can form inclusion complexes with diverse small molecules. Modified starch has different and unique properties compared with its native counterpart. In this study, chemically/enzymatically modified high-amylose maize starches were used to make inclusion complexes with α-naphthol, and the physical
Lía Ethel Velásquez-Castillo et al.
International journal of biological macromolecules, 143, 93-101 (2019-12-07)
Quinoa starch (QS) acid hydrolysis was investigated, focusing on the kinetics and physicochemical properties of nanocrystals production as a function of temperature (30, 35 and 40 °C). Waxy maize starch (WMS) was hydrolyzed at 40 °C for comparison. QS presented different hydrolysis
Sainimili Mateyawa et al.
Carbohydrate polymers, 94(1), 520-530 (2013-04-03)
This work revealed that the interactions between starch, the ionic liquid 1-ethyl-3-methylimidazolium acetate ([Emim][OAc]), and water might contribute to the phase transition (gelatinization, dissolution, or both) of native starch at reduced temperature. Using mixtures of water and [Emim][OAc] at certain
Jianmin Man et al.
Food chemistry, 134(4), 2242-2248 (2013-02-28)
High-amylose cereal starch has a great benefit on human health. Acid modification is very helpful for application of high-amylose starch in food and non-food industries. In this study, the ordered structure of acid-modified high-amylose rice starch was investigated by GPC
Jau-Shya Lee et al.
Carbohydrate polymers, 97(2), 614-617 (2013-08-06)
The effect of gamma-irradiation on formation of resistant starch (RS) in corn starch with different amylose content was examined. Normal corn starch, waxy corn starch, and high amylose corn starch (Hylon V and Hylon VII) were irradiated at 5, 10
Shujun Wang et al.
Scientific reports, 6, 20965-20965 (2016-02-11)
Starch retrogradation is a term used to define the process in which gelatinized starch undergoes a disorder-to-order transition. A thorough understanding of starch retrogradation behavior plays an important role in maintaining the quality of starchy foods during storage. By means
Jin Xu et al.
Journal of chromatography. A, 1273, 49-56 (2012-12-26)
Precise determination of competitive adsorption isotherm is of great importance for model-based optimization and scale-up of chromatographic separation processes, particularly for the simulated moving bed (SMB) systems due to its intrinsic complexity. In this study, five parameters of a bi-Langmuir
Page 1 of 3
Page 1 of 3